Description
A light and creamy vegan mango chia pudding that’s easy to prepare and bursting with tropical flavor.
Ingredients
- 1/2 cup chia seeds
- 2 cups almond milk (or any plant-based milk)
- 1 ripe mango, pureed (about 1 cup puree)
- 2 tablespoons maple syrup (optional)
- 1 teaspoon vanilla extract
- Fresh mango chunks for topping
- Coconut flakes for garnish (optional)
Instructions
- Peel and dice the mango. Blend it until smooth with about 1/2 cup of the almond milk to make a mango puree.
- Pour the remaining almond milk into a bowl or jar. Add the mango puree, maple syrup, and vanilla. Stir to combine.
- Add the chia seeds and whisk vigorously for 30 seconds to distribute them evenly.
- Let the mixture sit for 5–10 minutes, then stir again to break up any forming clumps.
- Cover and refrigerate for at least 2 hours or overnight until the pudding has thickened.
- Serve in bowls or jars, topped with fresh mango chunks and coconut flakes or your preferred garnish.
Notes
If your mango is small or not very sweet, add extra maple syrup to taste. For an ultra-creamy pudding, use full-fat canned coconut milk thinned with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Refrigerating
- Cuisine: Vegan